SPLENDA
• Baked Cranberries Buffet • Kumquat Marmalade
• Baked Cranberries • Kumquat Orange
• Banana Sorbet • Limoncello
• Blueberry Sorbet • Mint Apple Jelly
• Candied Carrots Sugar Free • Mint Sauce
• Cantelope Sorbet • Splenda Measurements
• Cole Slaw • Sugar Free Blueberry Pie


MINT-APPLE JELLY
SPLENDA® Sugar-Free
Yield: 6 half-pint jars

3 cups packed fresh mint leaves of choice
1 tablespoon lemon juice
3 cups organic apple juice
1/3 cup Cr. de Menthe liqueur
1 package Low Sugar SureJell® or Bell® powdered pectin
7 individual packets Splenda®

1. Remove leaves from stems by pulling them off backward away from the root base. Wash well in cold water.
2. Toss with the lemon juice.
3. Pulverize in a food processor or chop fine by hand.
4. Combine with the apple juice in a pot and bring to a boil. Reduce heat to low and cook three minutes longer.
5. Stir in the Cr. de Menthe.
6. Stir in the pectin, a little at a time, to avoid lumps. Bring to a boil, stirring.
7. Add the Splenda® all at once, stirring. Bring to a complete boil. Boil, stirring, exactly 1 minute.
8. Remove from the heat and fill the sterilized jars as directed on the pectin package.

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